In the region where I’m home, called Rheinhessen, this is a typical combination: Quiche Lorraine and the so called Federweisser (=grape juice that just started to ferment). You can have Federweißer only some weeks of the week harvest season of the grapes, so you have to enjoy them as often as possible during those weeks ;) But of course, to the quiche you can also drink a normal wine. So this time it’s a recipe for a hearty “cake”.
250 g flour
125 g butter
1 tsp salt
5 tbsp water
200 g cooked ham
300 g crème fraîche
250 g grated cheese
a pinch of salt
a bit of pepper
Knead all ingredients (250 g flour, 125 g butter, 1 tsp salt, 5 tbsp water) to a dough.
Put at least for 30 min. in the fridge.
Press the dough into the quiche pan.
Slice the ham in little pieces and distribute evenly on the dough.
Mix 3 eggs, 300 g crème fraîche, 250 g grated cheese and spice with a pinch of salt and a bit of pepper.
Fill into the quiche pan.
Top with the remaining grated cheese (125 g).
Bake at 200° C in the preheated oven for about 45 min.